Tomato And Chicken Korma Curry Recipe - Taste.com.

au

http://www.taste.com.au/recipes/18745/tomato+and+chicken+korma+curry

Tomato and chicken korma curry

0:20 To Prep 1:10 To Cook 4 SERVINGS

Nutrition
Energy 2505kJ Fat saturated 12.00g

Fat Total 36.00g

Carbohydrate sugars Dietary Fibre 4.00g

Carbohydrate Total 17.00g Protein 49.00g

Cholesterol -

Sodium -

All nutrition values are per

in a pressure cooker.

serve.

Ingredients
390g (1 1/2 cups) Greek-style natural yoghurt 140g (1/2 cup) Patak's Korma Curry Paste 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed 1 tbs vegetable oil 2 brown onions, halved, thinly sliced 2 large ripe tomatoes, coarsely chopped 100g baby spinach leaves 1/2 cup fresh coriander leaves Steamed rice, to serve Pappadums, to serve

Method
1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate. 2. Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until golden. 3. Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don't let the sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is tender and sauce thickens. Add the spinach. Cook, NOTES stirring, for 1-2 minutes or until just wilted. 4. Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.

1 of 2

7/15/2013 10:21 AM

Tomato And Chicken Korma Curry Recipe - Taste.com.au

http://www.taste.com.au/recipes/18745/tomato+and+chicken+korma+curry

Here's how to adjust the recipe to your equipment. In a slow cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place the chicken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4. In a casserole dish At the end of step 1, preheat oven to 160°C. Carry out step 2 in a flameproof casserole dish or large frying pan. In step 3, place the chicken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and stir vigorously until the spinach just wilts. Continue from step 4. In a pressure cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place the chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer's instructions. Add the tomato and spinach. Stir until spinach just wilts. Continue from step 4.

2 of 2

7/15/2013 10:21 AM